Pound Cake with Carmel Icing and Apricot-Ginger Sprinkles

By á-168951

Ingredients

• 1 1/2 cups butter, softened
• 2 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 (8-oz) container sour cream
• 2 tsp vanilla extract
• Carmel icing
• Apricot-Ginger Sprinkles

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into 2 greased and floured 9 x 5 inch loaf pans.

Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cakes from pans, and let cool 2 hours or until completely cool.

Prepare Carmel Icing, and pour over cake. Top with Apricot-Ginger Sprinkles; let stand 30 minutes or until icing is firm.

Carmel Icing:
1 1/4 cups firmly packed light brown sugar
5 Tbsp. heavy cream
1/4 cup butter
Dash of salt
1/2 tsp. vanilla extract

Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium hat; stirring often. Boil, stirring constantly, 1 minute. Remove from heat; stir in vanilla.

Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened. Use immediately.

Apricot-Ginger Sprinkles:
Toss together, and top pound cake no more than one hour before serving.

1/2 cup salted cashews
1/3 cup finely chopped dried apricots
3 Tbsp. minced crystallized ginger